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Zoodles, also known as zucchini noodles, replace regular pasta in this tomato sauce-based dish for a quick vegetarian, grain-free, and gluten-free meal.
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These eggplant Parmesan rounds are oil free, and yet they are crispy and crunchy since they are cooked in an air fryer. A great vegetarian appetizer!
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Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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Get "Green Eggs and Ham" Recipe from Food Network
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Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!
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A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Anytime Vegetable Salad Recipe from Food Network
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Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, kid-friendly meatballs.
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Get Stovetop Lasagna Recipe from Food Network
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This cheesy deep-dish quiche is loaded with onion, bell pepper, mushroom, and zucchini.